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For
many years Wood Stone customers have used our wood fired ovens to
make traditional Naples Style Pizza. Now we introduce a new
oven: the Gas Fired Naples Style Oven.
This new custom oven
is dedicated to the art of creating the same great Napolitano Pizza
with the convenience of a gas fuel source. The Mt. Baker 6'
was redesigned to compliment the needs of
Napoletana
pizza.
The arch way into the oven has been lowered to create a lower
thermal headspace and includes a cut out groove for the pizzaiola to finish the pies in the dome, a’ la Naples
Style.
The
gas flame in this model is moved from the back of the
oven to the side of the oven to bring the “hot spot”
closer to the operator.
Wood Stone has added BTU’s to the new Gas
Naples Style Oven because
Naples style pizza often requires the
oven to operate at higher temperatures. These
additional BTUs make it easier to
achieve those higher Napolitano pizza temperatures.
The Mt. Baker
6' oven is one of our most popular oven footprints. Its 22
square feet of cooking surface it equivalent to the traditional
"160" or "1600" Italian ovens in interior dimension (62") but
smaller in outside dimension giving you more production for your
space.
As with all Wood Stone ovens it is constructed from the same ceramic refractory that
makes our ovens the best in the industry and makes
the support of high temperatures a non-issue.
Find out more about how
Wood Stone ovens are
built differently. Points of
Difference.
Cooking Tips
Learn
more about the wonderful tradition of
Naples Style Pizza.
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